University of Florida

Meat Processing Center HACCP Plans

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Prerequisite Programs

Slaughter

Cattle

Swine

Lamb & Goat

Raw, Ground

Ground Beef

Fresh Sausage

Heat Treated, Not Fully Cooked

Bacon

Smoked Sausage

Standard Operating Procedures

Other


Resources
Store Hours

Friday 9 a.m. - 5 p.m.

Phone Orders Accepted

(352) 392 - 1921